First, bring the water to a boil, then add in your rice, reduce heat
to very low and let simmer - pot covered tightly - until all the water
is absorbed, around 15 or 20 mins.

In the meantime, prepare the hummus!For the Hummus: Drain chickpeas and combine with the remaining ingredients. I used an immersion blender to puree everything until you get a nice, smooth mash of super tasty hummus! That's it. Beware though: you'll have garlic breath :'D

Back to the sushi: When the rice is ready, remove pot from the heat and set aside for 10 mins. In the meantime, cut all your veggies for the filling into slices or small wedges. I used papaya for the first time (you could also try mango!), which was super ripe and delicious and also kind of looked like salmon! Neat, eh?

Now take one of your Nori sheets and place it onto a plate or cutting board, rough side facing up. It helps to slightly sprinkle the surface with water to soften up the seaweed.Spread a thin layer of rice evenly over your sheet of Nori, leaving
around 1/3 of space at one end. Place in your filling ingredients at the
bottom and roll it up carefully but tightly! Then seal the end by dabbing it with a bit of water.It probably helps using a bamboo sushi mat, but... i don't have one. And it works just fine without any equipment, as you can see!Keep doing this with the rest of your rolls until nothing is left.

Lastly, cut your sushi into even pieces using a sharp knife (dip it in water before cutting! makes it so much easier). Now
you can dip those pretty little rolls into some soy sauce, wasabi or
hummus and enjoy! Also: Thanks to Jamie @ Love Bakes Good Cakes for adding my recipe to their Links We Love pinboard as well as their Facebook Gallery!